Chocolate Cookies With White Chocolate Chunks

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Baking is something that I do, not for myself, but for others.  It is a labor of love that I have yet to be able to explain to anyone, especially myself.  I know that I cook for myself because I love to cook and eat great food, but this love of baking is something entirely different, something that I have just learned to embrace.  These cookies are a favorite of one of my children and when asked if I would make them, the answer was a resounding yes!  The recipe comes from the “Barefoot Contessa Parties” cookbook and I have been baking them for years.  Enjoy!

Makes about 3 dozen cookies


2    sticks unsalted butter, room temperature

1    cup light brown sugar, packed

1    cup granulated sugar (I always use organic cane sugar)

2    teaspoons pure vanilla extract

2    extra large eggs, room temperature

2/3    cup good unsweetened cocoa (I always use Wildflower Foods, it makes such a difference) *see link below to and Wildflower Foods

2    cups all-purpose flour

1    teaspoon baking soda

1    teaspoon kosher salt

1 1/2    pounds good white chocolate, coarsely chopped (I use Callebaut, it makes such a difference)


  1.  Preheat oven to 350 degrees and line a baking sheet with parchment or a baking  mat.
  2.  Cream together butter and two sugars until light and fluffy.
  3.  Add the vanilla, then the eggs, one at a time, mixing well.
  4.  Add the cocoa, mixing well again and on low so that the cocoa doesn’t going flying  everywhere. (yes, this has happened to me on more than one occasion).
  5.  Sift together the flour, baking soda, and salt and add to the chocolate with the  mixer on low.
  6.  Fold in the chopped white chocolate.
  7.  Drop dough onto the baking sheet using a rounded teaspoon.  Dampen your hands  and flatten the dough slightly.
  8.  Bake for exactly 15 minutes (the cookies will seem underdone, but don’t fret, they  will cool to perfection).
  9.  Remove from the oven and let cool slightly before making the transfer to a wire  cooling rack.

Note:  These cookies are great for making ice cream sandwiches, just use a tablespoon instead of a teaspoon when making.

Click here for Wildflower Foods


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